Crisp-Fried Wafers with Potatoes, Yogurt, and Tamarind Chutney

Name: Crisp-Fried Wafers with Potatoes, Yogurt, and Tamarind Chutney
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 medium waxy potatoes; Salt; 2 cups plain yogurt; 1 Tbsp. sugar; 1 ⁄ 2 tsp. cumin seeds, toasted and crushed to a powder; 48 papri (crisp-fried wafers); 1 ⁄ 2 cup imli chatni (tamarind chutney); 1 ⁄ 4 bunch fresh cilantro, chopped; 1 ⁄ 2 tsp. Indian red chile powder or cayenne; 2 hot green chiles , stemmed and sliced; 2 scallions, trimmed and sliced

Serves
serves 8

(Aloo Papri Chaat)
This street vendor snack is popular all over northern India. Our recipe is an adaptation of one in Julie Sahni's Classic Indian Vegetarian and Grain Cooking (William Morrow, 1985).

Ingredients

2 medium waxy potatoes
Salt
2 cups plain yogurt
1 Tbsp. sugar
¹⁄₂ tsp. cumin seeds, toasted and crushed to a powder
48 papri (crisp-fried wafers)
¹⁄₂ cup imli chatni (tamarind chutney)
¹⁄₄ bunch fresh cilantro, chopped
¹⁄₂ tsp. Indian red chile powder or cayenne
2 hot green chiles , stemmed and sliced
2 scallions, trimmed and sliced

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Instructions

Step 1

Put potatoes into a medium pot and cover with cold salted water by 2"–3". Bring to a boil over medium-high heat, reduce heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, about 20 minutes. Drain, peel, and cut into 1⁄4" cubes.

Step 2

Mix yogurt, sugar, cumin, and salt to taste together in a bowl. Put 6 papri on each 8 small plates; pile potatoes on them equally . Spoon 1⁄4 cup of the yogurt, then 1 tbsp. of the chutney, over each. Sprinkle with cilantro, chile powder, chiles, and scallions. Serve immediately.

Put potatoes into a medium pot and cover with cold salted water by 2"–3". Bring to a boil over medium-high heat, reduce heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, about 20 minutes. Drain, peel, and cut into 1⁄4" cubes.
Mix yogurt, sugar, cumin, and salt to taste together in a bowl. Put 6 papri on each 8 small plates; pile potatoes on them equally . Spoon 1⁄4 cup of the yogurt, then 1 tbsp. of the chutney, over each. Sprinkle with cilantro, chile powder, chiles, and scallions. Serve immediately.